Vanilla Bean Caramel Sauce

Submitted by: NPR Broadcast

Vanilla Bean Caramel Sauce

Gift Idea:
Present the sauce with a glass jar of real vanilla beans, and an assortment of cookies or pound cake for serving with the sauce.
Making caramel — the act of “melting” sugar over high heat and then mixing it with other ingredients — used to scare us so much that we avoided it altogether. But after many experiments we came up with this simple, no-fail recipe. Remember: there is nothing to fear but fear itself.
The caramel will last at least a week and can be used in an infinite number of ways — drizzled on pies, tarts, cheesecake, or on top of ice cream, yogurt, cookies, brownies, etc. Make a double batch and give the caramel sauce as a gift. Look for a squeeze bottle (the kind diners use to serve ketchup in) and you can have fun creating patterns and designs with the caramel.
Ingredients:
1/2 cup heavy cream
One 2-inch piece vanilla bean
1 cup sugar
1 tablespoon water
3 tablespoons unsalted butter, at room temperature
Directions

ü     Place the cream in a small saucepan.

ü     Split the vanilla bean lengthwise with a small, sharp knife. Scrape the seeds into the cream, and add the empty bean.

ü     Bring the vanilla cream to a bare simmer over low heat, then remove from heat and set aside.

ü     Combine the sugar and water in a small stainless steel or ceramic saucepan. Bring to a boil. Cook, swirling the pan occasionally to wash any burning sugar crystals off the sides of the pan, or use a pastry brush moistened with water to remove any sugar sticking to the sides of the pan.

ü     Cook until the mixture turns a golden caramel color. If you’re using a candy thermometer, bring to about 305 degrees.

ü     Remove the sugar from the heat and immediately stir in the cream, being very careful since the sugar is very hot. (The mixture will bubble up a bit.)

ü     Whisk in the butter, stirring constantly until the butter melts completely. Using a slotted spoon, carefully remove the vanilla bean.

ü     Transfer the caramel to a squeeze bottle, and use warm.

ü     Store caramel at room temperature for a few hours, or refrigerate overnight. To reheat, fill a mixing bowl with the hottest tap water. Place the squeeze bottle in the bowl for 5 to 10 minutes, rotating occasionally, until the caramel loosens up. The caramel will keep for about a week.

Makes: about 1 cup.